tag:blogger.com,1999:blog-357273702018-03-16T16:21:18.947+05:30AnnaParabrahmaKoli Style food interspersed with stories from Thal, a village by the sea and my life as an honorary Parsi.Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.comBlogger962125tag:blogger.com,1999:blog-35727370.post-21120700663436134882018-02-09T06:01:00.001+05:302018-02-12T00:16:21.100+05:30Mirchi & Mime
Finally the day arrived to check out what the hype was all about?
Veena told me to pick a place to meet somewhere on her route to the western highway from the eastern highway, Powai suits best in such a case and Mirchi & Mime is right next to JVLR. Though if you take the main entrance of Hiranandani it is difficult to find the place.
Veena and Shantavi were already there when I Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com2tag:blogger.com,1999:blog-35727370.post-66804786188455148562018-01-28T21:17:00.003+05:302018-01-28T21:17:43.730+05:30Koli cuisine: Adding tadka at fisher folk weddings
Splashed ! across publications. Where I talk to Press Trust of India (PTI) about the Koli weddings and traditions. Where food especially fish is a big deal.
PTI is the the largest news agency in India. Here is the original link.
http://www.ptinews.com/news/9439986_Koli-cuisine--Adding--tadka--at-fisher-folk-weddings.html
You can also read on Outlook India, India Today, Medium, Business Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-44973320618700996592018-01-21T19:17:00.002+05:302018-01-21T19:17:29.328+05:30Discovery: Marayoor Jaggery
This write up was first published on FB. It got appreciation from a lot of food lovers so bringing it here under a new label "Discovery"
Marayoor jaggery has always fascinated me. In South Indian temple paysams I wondered how they achieved the rich dark color? Why was it more sweeter than our Maharashtra's golden jaggery? Answers to all these I found out only last night on google. I Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-65045992867225306272018-01-15T00:15:00.000+05:302018-01-15T21:27:25.367+05:30The First Sankrant
The sugar bead jewelry made by Kavita Dhuri Kadu
Sankrant 2016 came fast. It was the first festival after my marriage in Dec 2015. My family brought me gifts of a black saree for Sankrant and the sugar bead jewelry as is the tradition in most communities in Maharashtra. This is not a Koli tradition but we accepted it in our family as my SIL Mangala Vahini wanted to do it for me as is herAnjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-89927727384215860882017-11-17T09:55:00.000+05:302017-11-17T09:55:04.121+05:30How Khichdi Cooked Up A National Dish Buzz, Bombay Times Nov 4, 2017,
Read it here.
http://www.bombaytimes.com/lifestyle/food/how-khichdi-cooked-up-a-national-dish-buzz/articleshow/61487354.cms
The original recipe post is here on this blog.
Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-27532772765258199942017-10-18T13:57:00.000+05:302017-10-18T14:02:01.477+05:30Narakchaturdashi 2017
फराळाला या
Come join us for the feast
In our Parsi and Koli household it feels complete when Marathi faral fills the heirloom crockery.
The tea-set is from 1860. Probably it belonged to my great grandmother inlaw. It is manufactured by Bengal Potteries.
The birds on an Almond tree plate is the only one remaining and the lid of the bowl which I use with a different bowl from Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-35335993067214086942017-10-17T22:25:00.000+05:302017-10-17T22:25:15.741+05:30ll शुभ लाभ ll धनत्रयोदशीच्या हार्दिक शुभेच्छा ! Wishing you prosperity this Dhanteras!
ll शुभ लाभ ll धनत्रयोदशीच्या हार्दिक शुभेच्छा !
Wishing you prosperity this Dhanteras!
Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-88032152884681444972017-10-14T06:59:00.000+05:302017-10-14T07:27:53.043+05:30Landed in Paradise
You read this...Back In Fort For Navaratri After Decades.
After it we went to Gateway of India enjoyed the sea breeze a bit and then the husband mentioned he wanted to try out Paradise. At around 10 pm we landed in Paradise literally and pun-nily.
As the husband parked the bike I rushed in knowing that we were late and it was time to shutter down for the day. I pleaded with Jimmy Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0Sind Chambers, S. B. S., M, Causeway Road, Apollo Bandar, Colaba, Mumbai, Maharashtra 400005, India18.918603 72.8288837-10.583949999999998 31.520289700000006 48.421155999999996 114.1374777tag:blogger.com,1999:blog-35727370.post-88117023255940641842017-10-04T09:30:00.000+05:302017-10-05T21:36:07.438+05:30A Family Lunch At The Bombay Canteen
Last month finally I got the chance to go to The Bombay Canteen since it opened a year and half ago. Friends were raving all over the internet and I wasn't able to go without company. Yeah my husband is a non food explorer. Matter of fact.
Here is what we ate...
Starter was Arbi tuk. Arbi squashed and made into crisp puri and served like dahi papdi chat. It was delicious and wantedAnjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0Unit-1, Process House, Kamala Mills, Near Radio Mirchi Office, S.B. Road, Lower Parel, Mumbai, Maharashtra 400013, India19.003245 72.827576000000022-10.492386499999999 31.518982000000022 48.498876499999994 114.13617000000002tag:blogger.com,1999:blog-35727370.post-87403502001077405822017-10-03T10:41:00.000+05:302017-10-03T11:09:21.365+05:30Back In Fort For Navaratri After Decades
Ambe Mata ki jai !
This is our Amba mata from my Fort neighborhood. After marriage I have tried to take my husband to the different places I grew up in. When I expressed my desire to go for darshan to Fort he suggested if it is about darshan he can take me to a near by pandal. I explained to him that for me Navaratri meant Fort and that my Amba mata is eco-friendly, unlike today's gaudy Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0Kum Kum Vila, Maruti Cross Ln, Borabazar Precinct, Ballard Estate, Fort, Mumbai, Maharashtra 400001, India18.9356506 72.834570618.9337731 72.8320491 18.937528099999998 72.8370921tag:blogger.com,1999:blog-35727370.post-55717491766241257692017-09-29T01:25:00.000+05:302017-09-29T01:34:35.737+05:30Discovering Yom Kippur Tradition And A Beautiful Break-Fast Pastry In Mumbai
Puri, a filled pastry made in Mumbai’s Indian-Jewish community to break the fast after Yom Kippur. Pic by Shulie MadnickRead more: Discovering Yom Kippur Tradition And A Beautiful Break-Fast Pastry In Mumbai
Note : The Jewish Daily Forward is the largest Jewish newspaper in the US out of NYC.
Shulie Madnick of Foodwanderings was born in Israel and lives in the US. Niv Mani of Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-50815196630584240872017-09-08T06:49:00.002+05:302017-09-08T06:49:49.344+05:30Bhutte Ka Kees Ya Phir Pees
Hello friends, readers and the world!
Blogging is lagging behind now while I am busy with lots in life. Will tell you about those things as we go further but first I must tell you how this lovely find brought me back to the blog.
Well few days ago we were at the Matunga market and I spotted this corn basket. I was anyways going to buy it since it is end of monsoon and the corn may Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-91806485423366154472017-05-20T20:03:00.000+05:302017-05-20T20:55:46.863+05:30काय गो, कांज्याला काय केलस ?काय गो, कांज्याला काय केलस ?
अशी जिथे एकमेकींना साद घातली जाते, त्या समाजात खाद्यसंस्कृती ही प्रेमाने जपली जाते हे नक्की समजावे. मी ह्याच समाजातली.
कोळी हे दर्याचे राजे, उंच लातांवर स्वार होउन आपले गलबत खोल दर्यात नेणे हे तर मोठ्या जीगरीचे काम. काही पंचतार-शंभर वर्षांपूर्वी पर्यंत छोट्या होड्या किंवा शिडाचे गलबत घेउन मासे मारी करायची हे कोळी समाजाचे उदरनिर्वाहाचे साधन. वाफेवर चालणारी गलबते ही १८ Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com2tag:blogger.com,1999:blog-35727370.post-32256381144911592812017-05-17T07:58:00.004+05:302017-05-17T08:11:26.092+05:30Pomfret In Cashew Mango Curry
At the onset of summer when the unripe mangoes start showing up in the market I am tempted to try something new for the husband. This curry spells the flavors of summer coconut, cashews, unripe mango, coriander and green chilli. It is fresh, aromatic and creamy. AC loves curries with rice, I love to see that happy smile on his face of satiation gleaming through.
The thing about this Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-86602823026910419122017-04-30T14:11:00.001+05:302017-04-30T14:14:12.247+05:30Seafood Troika : 6th May 2017
DATE : 6TH MAY
TIME: 6.30 pm onwards
Venue: Dadar Parsi Colony
Seafood Troika celebrates the love of three fish loving communities. The three communities whose flavors define this city's oldest inhabitants. We offer to you some familiar and some exciting seafood done in 3 styles, Parsi, Malvani and Koli.
3 starters to tiltillate your taste buds, 2 fragrant and spicy curries to be Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com2Parsee Colony, Dadar, Mumbai, Maharashtra, India19.0187266 72.85228640000002519.0112206 72.842201400000022 19.0262326 72.862371400000029tag:blogger.com,1999:blog-35727370.post-89586111114128582902017-04-28T12:20:00.003+05:302017-04-28T12:20:52.108+05:305 POINT FOOD AGENDA ON A TRIP TO UDVADA, Apr 18, 2017
Doodh na puff
A yearly pilgrimage to Udvada is a tradition we have in the family. While it is a religious one for my Bawa husband, it is the foodie kind for a non-Parsi me. That does not mean that my husband does not plan equally in detail about what he wants to eat in Udvada while we are there, and what we must bring back for friends and family. It’s obvious that I picked up all the Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-10840401393348739662017-04-25T07:39:00.000+05:302017-04-26T05:45:47.822+05:30Koli Goad Shev and Parsi Sagan ni Sev
I was introduced to Koli Goad Shev as a child. In our home of 18 the goad shev was always made by my elder uncle whom we call Mothe Baba. My Mum made the second best but never did my other aunts take on themselves to make the Shev.
I recollect Mothe Baba cooked on our patio in the Chembur home. When ever he cooked it was always outside the home and never in the kitchen. He began by Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-90670009439902707542017-01-08T20:33:00.000+05:302017-01-11T19:07:10.764+05:30YouTube: Koli episode of KhadyaBhramanti on ABPMajha
खाद्यभ्रमंती: आलिबागच्या थळ गावातील कोळीवाड्याची खाद्यसंस्कृती
A thank you note to the ABPMajha team:
Hi Shefali, Shrikant and Uttam,
You did an awesome job! Loved how the #kolispecial #khadyabhramanti episode has turned out.
I appreciate that you traveled to my village, Thal and adjusted in my home when you could have been in a more comfortable hotel only so that you could Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com1Thal Bazar, Thal, 402208, India18.6957596 72.85661440000001218.6938796 72.854092900000012 18.6976396 72.859135900000012tag:blogger.com,1999:blog-35727370.post-26317280527858259602017-01-06T01:30:00.003+05:302017-01-11T19:18:48.115+05:30Koli Special खाद्यभ्रमंती on ABP माझा
This weekend I am going to be stuck to the TV screen and you too must grab the remote to watch it. Why? because my Thal and us Thalkar are going to dazzle the screen on Saturday, 7 Jan 2017 12.30 pm and 4:30 pm and Sunday, 8 Jan 2017 12:30 pm and 3:00 pm only on खाद्यभ्रमंती on ABP माझा
Back from a two day shoot at my native place Thal with Shefali Sadhu and her team of cameraman Shrikant Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com2Thal Bazar, Thal, 402208, India18.6957596 72.85661440000001218.6938796 72.854092900000012 18.6976396 72.859135900000012tag:blogger.com,1999:blog-35727370.post-65824785792104704152016-12-31T20:12:00.002+05:302016-12-31T20:30:22.862+05:30Vasai Kala Krida Mohotsav 2016
VASAI KALA KRIDA MOHOTSAV was started 26 years ago in 1990 with the aim of increasing the awareness about the arts and sports. Today it has grown into a huge banyan tree from the first sapling that they planted. This year the celebrations started on the 26th Dec'2016 and will conclude today, 31st Dec'2016.
I feel truly honored to be invited to judge the Salad decoration competition even Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0Chimaji Appa Bus Stop, Killa Rd, Police Colony, Vasai West, Vasai, Maharashtra 401201, India19.3309799 72.81501709999997719.2111469 72.653655599999979 19.4508129 72.976378599999975tag:blogger.com,1999:blog-35727370.post-88471293140525671792016-12-28T01:43:00.000+05:302016-12-28T01:48:02.359+05:30On the Sodabottleopnerwala #DadarParsiTrail with Kalyan Karmakar
I hate BKC with its glass facades. I am a Colaba and Fort girl after all but walking into this restaurant I feel totally at home with all its quirky artifacts and notice boards. There are very few well maintained Irani cafes left in Mumbai and these guys are doing a great job of reviving that golden era of the Irani cafes.
Its been long since I've been reading Mohit Balachandran's fascinating Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com2tag:blogger.com,1999:blog-35727370.post-35666604301335641162016-12-17T22:08:00.001+05:302016-12-17T22:18:56.207+05:30YOUR DEFINITIVE GUIDE TO PARSI PICKLES I and II, DECEMBER 16-17, 2016
Kolmi nu Achaar / Prawn Pickle
Part I :
With the flick of my finger I picked it up from a tiny single serve jar she had brought it in, and a close look told me it was not an achaar but a chutney. But then Bawas do everything differently. They call it Lagan nu achaar. Their achaars are mostly made with cane sugar and mustard oil or may be a neutral oil in the modern day. If compromised on Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-53407244052834389232016-12-11T11:30:00.000+05:302016-12-11T11:30:21.386+05:30Fried Herring Roe
Tareli Bhing ni Gharab or Gaboli in Koli
In this past week the fish monger, no not a Koli but a Muslim from UP came to my door. His eyes shinning. I refused to buy and then he animatedly said Bhing ni gharab che! My husband does not eat gharab nu achaar so I asked him if he was interested in the gharab for a fry. He gave a nod, more than him I was excited about cooking with it.
As a Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com0tag:blogger.com,1999:blog-35727370.post-35237187285408026272016-12-09T02:40:00.000+05:302016-12-09T12:16:30.742+05:30Pao In the Pudding
Pao in the pudding or Pao nu pudding
So the December day came and went. Thru the day we went around doing our stuff. AC as usual in his grunge style n state. He is very superstitious about personal life and I am the kind who lives life without carrying burdens of the world. So I just let him say things. Finally in the evening he had a bath and announced, "Lets go to Jogger's park". FinallyAnjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com2tag:blogger.com,1999:blog-35727370.post-42959524603602158112016-11-24T01:18:00.001+05:302016-11-24T20:51:37.937+05:30The Lifesaver Tatraveli Kolmi
A Parsi style stir fried prawns
You have read it repeatedly here that my husband eats only a specific menu in a week after which we rotate it. Dhansak - Curry rice - Dhandaar - Veg pulao - Kolmi no Pulao for lunch. Dinner is fried fish - chana ni daar - masoor - eeda no poro. How I feel limited in creativity!
There is this simple Parsi style stir fry that He loves. It goes perfectly Anjali Kolihttps://plus.google.com/102299634069480096606noreply@blogger.com2